Vichyssoise- how do you even begin to pronounce that? This creamy and rich dish may sound like the most French dish in the world, but we’re not actually sure where it’s even from to begin with.
Vichyssoise is a chilled potato and leek soup with a base of chicken stock, and is served either hot or cold based on your preference. There are differing opinions as to it was invented in New York City by a French chef in the Ritz-Carlton, or whether it was created in France and simply emigrated to the United States where it became popularized.
Regardless of its history, vichyssoise is the creamiest and richest soup you’ll ever try – you won’t believe how little milk and cream are actually used in the dish! Vichyssoise’s creaminess can be attributed to how all of the ingredients are blended together after they are fully cooked down.
The potatoes in particular give the soup its richness and thickness, which is only slightly aided by the heavy cream. The champagne vinegar is to actually cut through how rich the soup is by giving it a lighter twist. If you’re not a fan of vinegar, you can replace this with some lemon for the same effect!
By: Eon Kyong